Prep units have been serviced. Bev Air not in use, do not put back in use until unit can maintain <41F at all times. Continue to monitor left prep unit-should maintain <40F when not in continual use.
No violation noted during this evaluation. | 12/21/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw(50F), potatoe salad(51F), corned beef(50F) in the Bev-Air reach in
Correction: potatoe salad(45F) on top of prep unit at service area
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Bev Air reach-in and left prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: A cooking pot inside the handwash station at the dish room.
Correction: The handwash facility identified above is to be used for washing hands only
|
12/16/2015 | Routine | |
Discussed ambient cooling methods for salads.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potatoe salad, macaroni salad, spinach dip cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not overfill wells on top of prep units. Service/adjust thermostat on prep units & Bev Air reach-in. Monitor the refrigeration units to ensure they are capable of maintaining <40F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along theprep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing right prep unit was emptying liquid waste directly onto the bottom of unit.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the bottom of unit.
- Physical Facilities in Good Repair
Observation: Walk in cooler floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/24/2015 | Routine | |
Discussed employee health, cooling methods.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Potatoes observed cooling in a full, closed plastic container.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Ensure sliced meats are at a temperature <41F prior to packaging, utilize walk in cooler to cool sliced/packaged meats.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean dip,sliced ham,sliced tomatoe,sliced cheese located in Bev- Air reach in cooler
Correction: lasagna,macaroni & cheese in left prep unit
- Temperature Measuring Devices - Ambient Air and Water
Observation: Several units were observed to not contain a working thermometer.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment Openings, Closures and Deflectors
Observation: The door for the left sandwhich prep unit was observed not not close properly due to broken hinge which prevented unit to maintain appropiate temperature.
Correction: Repair hinge of unit door, verify door can close properly and unit can maintain a temperature of <41F prior to putting unit back in use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the right sandwhich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
01/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: dressings, sliced meats found in 2 door reach in cooler at improper temperatures, 50 F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
03/03/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Macado's-Downtown, 120 Church Avenue Sw, Roanoke, VA 24011 »